Season the chicken and the flour with salt and pepper. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess.

In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside.

Add the onions. Saute for 2 minutes. Add the mushrooms and garlic. Season with salt and red pepper. Continue to saute for 2 minutes. Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil.

Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender.

Mound the pasta in the center of each plate. Lay the chicken over the pasta. Spoon the sauce over the chicken. Garnish with cheese and parsley.